Crab Mac And Cheese Lollipops Recipe 475 Recipes

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
• Pick over the crab meat removing any shells and cartilage. Set aside.
• In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
• To the melted butter add flour, 1 1/2 tsp seafood seasoning, garlic salt, ground mustard and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
• Gradually whisk in the milk. Whisk constantly to prevent clumping.
• Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring to prevent sticking.
• Turn off the heat. Add cream cheese to the sauce. Stir until melted then add 3 cups of Borden shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted.
• Add the cooked pasta and crab meat to a large mixing bowl.
• Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed.
• Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese.
• Topping: Melt 2 Tbsp butter in a small microwave safe bowl.. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top.
• Place into the oven and bake for 30-40 minutes or until the top is golden and and the edges are bubbly.
• Garnish with chopped parsley just before serving.

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

CRAB MAC AND CHEESE "LOLLIPOPS" RECIPE - (4.7/5)

Steps:

• For lollipops: In a small sauce pot, mix pasta with cheese sauce. Cook for 5 minutes on medium heat, until mixture thickens. Turn off heat and set aside. Fold Phillips Special crab meat into mixture. Mix carefully in order to avoid breaking up crab meat. Pour into a bowl and refrigerate until mixture firms up. Scoop the "pops" with a 1-oz. ice cream scoop. Coat pops using a standard breading procedure. First, dredge them in flour, followed by a bath in the egg wash, then roll them in panko bread crumbs. Heat oil in a skillet to medium. Make sure there's enough oil to cover lollipops in the pan. Place lollipop sticks in the oil, making sure the "pops" are submerged. Fry for 2 minutes or until golden brown. For sauce: Mix all the sauce ingredients in a mixing bowl.